This unit is applicable to workers in abattoirs and knackeries.

MTMPSR203A

Sharpen knives

ELEMENT

PERFORMANCE CRITERIA

1. Ring bung

1.1. Occupational Health and Safety (OH&S) requirements are identified and met.

1.2. Sources of contamination and cross-contamination are identified and contamination is minimised.

1.3. Hide is removed from around the anus and tail area in accordance with work instructions.

1.4. Anus and vulva (bung) are cut in accordance with work instructions.

1.5. Tissue around anus and vulva is severed and anus and vulva are freed with minimal damage.

1.6. Dags are trimmed from around anus in accordance with work instructions, and hygiene and sanitation requirements, where this forms part of the work instructions.

Required skills

Ability to:

remove hide cleanly from around the bung and without damage, according to workplace requirements

free the bung with minimal damage and contamination

cut the bung to workplace requirements

apply relevant communication skills

work effectively as an individual and as part of a team

apply relevant regulatory and workplace requirements

take action to improve work performance as a result of self-evaluation, feedback from others, or in response to changed work practices or technology

Required knowledge

Knowledge of:

purpose of ringing the bung

work instruction for ringing the bung

consequences of incorrectly performing this procedure

relevant regulatory and workplace requirements

sources of contamination and cross-contamination

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

The meat industry has specific and clear requirements for evidence. A minimum of three forms of evidence is required to demonstrate competency in the meat industry. This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time.

These requirements are in addition to the requirements for valid, current, authentic and sufficient evidence.

Three forms of evidence means three different kinds of evidence - not three pieces of the same kind. In practice it will mean that most of the unit is covered twice. This increases the legitimacy of the evidence.

All assessment must be conducted against Australian meat industry standards and regulations.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Competency must be demonstrated at normal chain speed.

Context of, and specific resources for assessment

Assessment must be carried out in an operating meat processing plant.

Method of assessment

Recommended methods of assessment include:

assignments

quiz of underpinning knowledge

simulation

workplace project

workplace referee or third-party report of performance over time.

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander, gender, or language backgrounds other than English. Language and literacy demands of the assessment task should not be higher than those of the work role.

Guidance information for assessment

A current list of resources for this unit of competency is available from MINTRAC www.mintrac.com.au or telephone 1800 817 462.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

OH&S requirements may include:

enterprise OH&S policies, procedures and programs

OH&S legal requirements

Personal Protective Equipment (PPE) which may include:

coats and aprons

ear plugs or muffs

eye and facial protection

head-wear

lifting assistance

mesh aprons

protective boot covers

protective hand and arm covering

protective head and hair covering

uniforms

waterproof clothing

work, safety or waterproof footwear

requirements set out in standards and codes of practice.

Workplace requirements may include:

enterprise-specific requirements

hygiene and sanitation requirements

OH&S requirements

Quality Assurance (QA) requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.

Communication skills may include:

listening and understanding

sharing information

speaking clearly and directly

working with diverse individuals and groups.

Regulatory requirements may include:

Export Control Act

relevant Australian Standards

relevant regulations

requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption

state and territory regulations regarding meat processing.

Unit sector

This unit contains employability skills.